Name: Thick & Chewy Breakfast Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 tbsp (84g) unsalted butter (softened); ⅔ cup (145g) packed light brown sugar; 2 tbsp (30ml) honey; 1 large egg (at room temperature); 1 tsp (5ml) pure vanilla extract; ¼ cup (60ml) smooth regular peanut butter; ½ cup (50g) large flake rolled oats; 1 cup plus 2 tbsp (160g) all-purpose flour; ¾ tsp baking soda; ½ tsp salt; ⅓ cup (50g) chopped walnuts (plus extra for topping); ¼ cup (35g) pumpkin seeds; 3 tbsp (25g) sunflower seeds; ½ cup (60g) dried cranberries or chopped dried apricots; ⅔ cup (113g) dark chocolate chips

Thick & Chewy Breakfast Cookies

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Thick & Chewy Breakfast Cookies are the perfect way to kickstart your day with a delicious and nutritious boost. These indulgent cookies are soft, thick, and packed with wholesome ingredients like oats, nuts, and chocolate chips, making them an ideal choice for breakfast or a satisfying snack. With just 10 minutes of prep time, you can create a batch that’s not only convenient for busy mornings but also customizable to suit your taste. Whether you enjoy them warm from the oven or as a grab-and-go option, these cookies will keep you energized and satisfied throughout your day.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: Approximately 12 cookies 1x
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Ingredients

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6 tbsp (84g) unsalted butter (softened)
⅔ cup (145g) packed light brown sugar
2 tbsp (30ml) honey
1 large egg (at room temperature)
1 tsp (5ml) pure vanilla extract
¼ cup (60ml) smooth regular peanut butter
½ cup (50g) large flake rolled oats
1 cup plus 2 tbsp (160g) all-purpose flour
¾ tsp baking soda
½ tsp salt
⅓ cup (50g) chopped walnuts (plus extra for topping)
¼ cup (35g) pumpkin seeds
3 tbsp (25g) sunflower seeds
½ cup (60g) dried cranberries or chopped dried apricots
⅔ cup (113g) dark chocolate chips

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Instructions

In a large bowl, beat softened butter, brown sugar, and honey until fluffy. Mix in the egg, peanut butter, and vanilla until well combined.
Stir in rolled oats until evenly coated. In a separate bowl, whisk together flour, baking soda, and salt; gradually mix into the wet ingredients along with walnuts, pumpkin seeds, sunflower seeds, cranberries, and chocolate chips.
Chill dough for 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Shape dough into 1.5 oz balls on prepared sheets; flatten slightly and optionally top with walnuts.
Bake for 11-13 minutes until edges are golden but centers are soft. Cool on sheets before transferring to wire racks.

Nutrition

Serving Size: 1 serving
Calories: 173
Sugar: 8g
Sodium: 95mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 14mg

Find it online: https://quickrecipelady.com/thick-chewy-breakfast-cookies/